Oaty Banana Nutella Muffins
Makes 12 - 15
Prepare 10 mins
Cook 20 mins
300g self-raising flour (or plain + 2tsp of baking powder)
1 tsp bicarbonate of soda
100g light brown soft sugar
50g porridge oats
2 ripe bananas
285ml low fat plain yogurt
75ml sunflower oil
2 medium eggs, beaten
100g Nutella or similar Hazelnut Spread
1 Preheat the oven to 180ºC, gas mark 4. In a large bowl, sieve together the flour, bicarbonate of soda and sugar, stir in the oats.
2 Using a fork, mash the bananas until puréed in a bowl. In a pyrex jug measure the oil, spoon in the yogurt to the 350ml mark making sure it is level. Beat in the eggs with a fork. Add the banana and oil/yogurt/egg to the flour bowl and stir lightly to mix — don’t worry if it looks a little lumpy.
3 Divide half of the mixture between 12-15 paper muffin cases then drop a teaspoon of Nutella into each one. Top with the remaining muffin mixture then bake for 20 minutes until risen and golden.
Speed is of the essence for good muffins, both mixing and getting into the oven! Best eaten on the day of making, preferably warm and they freeze well too (ha ha does anyone ever have any left to freeze?)
Very scrum-dilly-umptious....we are now trying to decorate the tree but of six strings of lights only 2 work, disaster! A light party has been dispatched out to buy some more, well fuelled.
|A Baker's Dozen of Banana Oaty muffins with Nutella surprise in the middle|